A Creative Twist on Traditional Pizza
This innovative potato-based pizza offers a delightful alternative to traditional dough crusts. The potato mixture creates a hearty, slightly crisp base that pairs beautifully with classic pizza toppings. Perfect for those looking to try something new or use up extra potatoes, this dish combines comfort food elements in an unexpected way.
Ingredients
For the Potato Crust
- 4-5 medium potatoes (about 1½ pounds/700g), peeled and grated
- 1 medium carrot, peeled and grated
- 1 leek or medium onion, thinly sliced
- 2 large eggs
- 1 cup (240ml) plain yogurt
- 7 oz (200g) wheat flour (about 1½ cups)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil, plus more for the pan
For the Topping
- 3 medium tomatoes, thinly sliced
- 2 cups (200g) shredded cheese (mozzarella, cheddar, or a blend)
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- ½ teaspoon dried oregano or Italian seasoning (optional)
Step-by-Step Instructions
Preparing the Potato Crust
- Preheat the oven to 425°F (220°C). Generously oil a large baking sheet or pizza pan.
- Prepare the potatoes:
- Peel and grate the potatoes using the large holes of a box grater
- Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture (this is crucial for a crisp crust)
- Mix the base ingredients:
- In a large bowl, combine the squeezed grated potatoes, grated carrot, and thinly sliced leek or onion
- Add the eggs and yogurt, mix well
- Gradually add the flour, salt, and pepper, stirring until you have a thick, consistent batter
- Stir in 2 tablespoons of olive oil
- Form the crust:
- Spread the potato mixture evenly onto the prepared baking sheet, forming a rectangle about ½ inch (1.25 cm) thick
- Use a spatula to smooth the surface and create slightly raised edges
- Par-bake the crust:
- Bake in the preheated oven for 20 minutes, until the edges begin to turn golden and the surface starts to set
Adding the Toppings and Final Baking
- Prepare the toppings while the crust is par-baking:
- Slice the tomatoes thinly
- Shred the cheese if not using pre-shredded
- Chop the fresh parsley
- Add the toppings:
- Remove the partially baked crust from the oven
- Sprinkle most of the cheese evenly over the crust, reserving some for the top
- Arrange the tomato slices decoratively on top
- Sprinkle with the remaining cheese
- Season with a little salt, pepper, and dried oregano or Italian seasoning if using
- Finish baking:
- Return the pizza to the oven and bake for an additional 10-15 minutes
- The pizza is done when the cheese is melted and bubbly, and the edges of the crust are golden brown
- Garnish and serve:
- Remove from the oven and let cool for 5 minutes
- Sprinkle with fresh chopped parsley
- Cut into squares or rectangles and serve warm
Nutritional Information
Per serving (recipe makes 8 servings):
- Calories: 290
- Protein: 11g
- Carbohydrates: 35g
- Fiber: 3g
- Fat: 12g
Timing:
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 servings
Cooking Tips and Tricks
- Moisture control: The key to a crispy crust is removing as much moisture as possible from the grated potatoes.
- Even spreading: Make sure the potato mixture is spread evenly on the baking sheet for consistent cooking.
- Crust thickness: For a crispier result, make the crust thinner; for a more substantial base, keep it a bit thicker.
- Cheese selection: A mixture of mozzarella for stretch and cheddar for flavor works beautifully, but feel free to use your favorite melting cheese.
- Oil the pan well: This prevents sticking and helps create a crispy bottom crust.
Variations and Substitutions
- Vegetable options: Add grated zucchini or finely chopped bell peppers to the potato mixture for extra vegetables and flavor.
- Dairy alternatives: Use Greek yogurt for a tangier, protein-rich crust, or substitute dairy-free yogurt for a non-dairy version.
- Gluten-free option: Replace wheat flour with a gluten-free all-purpose flour blend.
- Topping variations: Try traditional pizza toppings like pepperoni, mushrooms, or olives. Or go gourmet with caramelized onions and goat cheese.
- Herb infusions: Add fresh herbs like rosemary or thyme to the potato mixture for an aromatic crust.
Frequently Asked Questions
Can I prepare the potato mixture ahead of time?
You can grate the vegetables a few hours ahead and keep them in cold water to prevent browning. Drain and squeeze thoroughly before mixing with other ingredients.
Why is my crust soggy?
This usually happens if the potatoes retain too much moisture. Make sure to squeeze out as much liquid as possible from the grated potatoes.
Can I freeze this pizza?
Yes, you can freeze the baked pizza. Cool completely, wrap well, and freeze for up to 1 month. Reheat in a 350°F (175°C) oven until warmed through.
How do I know when the crust is fully cooked?
The edges should be golden brown, and the center should feel firm when gently pressed. If using a spatula to lift an edge, the bottom should look golden as well.
Storage and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: For best results, reheat in a 350°F (175°C) oven for 10 minutes to maintain the crust’s texture. Microwaving will work but may result in a softer crust.
- Make ahead: You can par-bake the crust a day ahead, then add toppings and finish baking when ready to serve.
